Reviewer:

Made shortcake for the first time today and glad I chose this recipe. Served with fresh strawberries (let them sit in sugar for a bit, this made a very yummy syrup.) I did burn the bottoms just a little but only because I haven't quite got the hang of my oven. The egg white and sugar topping is definitely worth the extra effort. Also, next time I think I will cut into smaller portions before baking, just a personal preference. Thanks for a great recipe! :)

Reviewer:

Very delicious shortcake!! I did use milk instead of half-and-half and did not freeze the butter and grate it, but just used softened butter. Unlike many shortcakes (which dry out overnight) this one was just as delicious the next day. I will definitely be making this again; it was wonderful. Would recommend.

Reviewer:

Best dessert I've ever made! Thank you for sharing this recipe with the world. I followed the recipe exactly, except I forgot to put vanilla in my whipped cream (didn't matter too much!). It was so divine. I asked my boyfriend what he thought after taking a few bites, and he said, "FIVE" (with his mouth full), meaning five stars on AllRecipes. :)

Reviewer:

Very tasty and easy. Although I have a pastry blender and am comfortable using it, I tried this method this time. I will probably use my pastry blender in the future because I think that is easier than grating frozen butter. I had fresh strawberries from our farmer's market and really used only the recipe for the shortcake. Also I added 1/2 cup cocoa to make chocolate shortcakes. Strawberries, chocolate and whipped topping = YUM! :-D

Reviewer:

Delicious! I didn't have half and half for the shortbread, so I took a chance and used 1% milk. It was delicious! A definite keeper. Much better than those weird sponge cakes at the store and just as easy as a Bisquick recipe.

Reviewer:

I followed the recipe with the exception of using non-hydrogenated margarine instead of butter. The shortcakes had a wonderful crunch to the outside, and a soft, moist inside.
For the filling I purchased some fresh, NOT frozen, cherries. I simply cut them in half (2 cups of cherries), threw away the pits, and tossed them into a sauce pan with some mix berry 100% juice, 2 teaspoons of brown sugar, and a 1/4 teaspoon of cinnamon. I let the cherries simmer on the stove on low heat for 45 minutes.
I'm going to save this recipe and make these shortcakes again for family over vacation. Thank you for sharing!
(For a softer shortcake, place them in an air tight container and the next day, they will be super soft! You can also add a slice of bread to the container.)